Chilli Con Carne – 4sp

Chilli is one of my all-time favourite meals. It is so quick and easy but so incredibly tasty and I look forward to it every time we have it! I often assumed chilli would be quite pointy but I think 6sp is more reasonable considering the giant portion you get. Because it is so low in points this also means that you have more points left over for rice, and cheese or even sour cream on top if you fancy!

Ingredients

Serves 4 = 4sp (flex)

500g extra lean mince

1 large onion chopped

2 cloves of garlic finely chopped

1 red chilli finely chopped (can be left out if you don’t like it hot)

1 box of mushrooms sliced

2 peppers chopped (I used red and yellow)

1-2 tsp hot chilli powder (I used two, use less if you don’t like it too spicy!)

1 tsp cumin

1 tsp ground coriander

1 tablespoon beef gravy granules

400g box passata

400g tin of kidney beans in water, drained

Dash of Worcestershire sauce

Dash of tobasco

1 tsp paprika

¼ tsp cayenne pepper

2 tablespoons of tomato puree

1/2 tsp caster sugar

Salt and pepper

Method

Cook your mince and onions together in the pan. Once the mince is almost browned, add the garlic and continue until mince is cooked then add chilli, peppers and mushrooms and continue to cook until mushrooms are nice and soft. Next add the chilli powder, cumin and coriander and fry for a further 1-2 minutes. Add 1 tablespoon of beef gravy granules and a dash of Worcestershire sauce and stir in for a minute and then add 400g box of plain passata and a dash of tobasco sauce, kidney beans, paprika and cayenne pepper. Stir and simmer for a minute then add 2-3 tablespoons of tomato puree and your caster sugar (or normal sugar if you don’t have caster).

Season well with salt and pepper and reduce to simmer. At this point pop your rice on. I like the chilli to simmer for at least twenty minutes so putting the rice on at this point gives you a nice simmer window. Once the rice is cooked, drain and serve in a nice big bowl! Don’t forget to add the PP for your rice on the end (I usually have 50g for 5pp and 20g of half fat mature cheddar for an extra 1pp!). You might need to pop a little water in while it’s simmering to keep it nice and saucy!

Hello Laura! This recipe is amazing and has become a Friday night staple accompanied by “dirty” cauliflower rice! Doesn’t feel in the slightest virtuous! I don’t suppose you know off hand how many SP are in this dish? Only transferred over today and am struggling to get to grips with it! Thank you for all your wonderfully inspirational recipes!

Fab! Thank you so much!
I’m worried that your yummy skinny muffin recipes will have gone up in points now (they’re my Sunday treat with leftovers taken into the office to cheer everyone up on Monday morning!) so going to try with xylitol instead of sugar. I’ll let you know how it goes.!

I love your recipes and enjoy trying them out. Please keep on posting them. 😄 My family doesn’t like kidney beans and when I’ve compared them baked beans appear to be the same SP as kidney beans ( although admittedly you’d get more kidney beans because you drain of the water unlike baked beans. Am I right in my thinking that this substitute wouldn’t impact the SP value?

So happy I’ve found your website after seeing some of your recipes in the WW magazine. Made a few things already including this, absolutely delicious and I had to double check I’d got the portion number right and it wasn’t meant to serve six or eight! Fantastic, not your typical ‘diet food’ whatsoever. I really feel you might be the difference in me completing my WW journey this time so a massive thank you!! Xx

This was good! Was going to make my usual chilli and then thought I would check your website just in case. So glad I did. I don’t usually put peppers and mushrooms in mine, but I am so glad I did as they really help to bulk it out. This made 4 big portions. I had it with cauliflower rice, cheese and creme fraiche. My tummy has not been this full in ages!

Thanks for this wonderful recipe. I doubled up (give or take a 100g here and there) and made 8 portions at 3SP each. The kids wolfed it which is always a good sign and I’ve got 3 portions left for the freezer. Tastiest chilli I’ve ever made, thanks again

Made for dinner last night,frozen the remainder two portions. I think this must be the best recipe for chilli I have made. Really enjoyed will be on my regular list from now on. I always look at your recipes first when planning my weekly meals. Yes I belongs to WW and it’s so much easier with your recipes. Carry on the good work.